Nearly 5,000 Pounds Of Beef Recalled Due To E. Coli Risk

AURORA, IL -- The USDA announced Tuesday that it is recalling nearly 5,000 pounds of beef products shipped to Illinois, Indiana, and Iowa due to possible e. Coli contamination at a North Aurora-based packing company. The recalled meat products were produced and packed after Feb. 27 at Aurora Packing Company, according to a press release from the USDA.

The bacteria risk was detected during "traceback activities" after testing by the USDA's Food Safety and Inspection Service.

The following chuck tender and boneless beef heel products were affected by the recall. Affected products are marked with the number EST. 788 inside the USDA inspection stamp:

• Varying catch weight cardboard box case packages containing bulk pieces of “Aurora Angus Beef- Boneless Chuck Tender” and case code 61150 represented on the label.
• Varying catch weight cardboard box case packages containing bulk pieces of “Boneless Beef – Heel Meat” and case code 29970 represented on the label.
• Varying catch weight cardboard box case packages containing bulk pieces of “Boneless Beef – Heel Meat” and case code 49970 represented on the label.

The USDA is urging institutions who purchased the above products to check their freezers and to return or dispose of the beef.

At press time, there were no "confirmed reports" of adverse effects after eating the meat products, USDA officials said.

Symptoms of E. coli exposure usually appear within three to four days and include:

• Dehydration
• Abdominal pain
• Bloody diarrhea

Officials say most people recover within a week, but the bacteria can lead to hemolytic uremic syndrome (HUS), a type of kidney failure. HUS, which can be deadly, frequently affects children under five and older adults.

If you have any of these symptoms of hemolytic uremic syndrome, seek medical care as soon as possible:

• Pallor
• Easy bruising
• Decreased urine output

Consumers are advised to prepare raw meat safely and to only eat meat that has been cooked to reach a temperature that's high enough to kill bacteria. They recommend 165 degrees Fahrenheit or more.